Cabbage salad with fruit If the Peking cabbage did not exist, it should have been created. At least for salads - this ingredient is unique. With what Peking cabbage you can not mix: from meat to fruit - success is always assured, so my kochanchik always lies in the refrigerator for "quick" salads. What else do I like about Peking cabbage? So it's the subtlety and juiciness of leaflets. In contrast to our white cabbage winter varieties, where the veins are coarse and thick, the pekinka in the salad is always tender. Very delicious with Peking cabbage fruit salads, and do not be afraid to experiment - what fruits are available, and you can mix. Shall we try?
Ingredients:- Cabbage, Beijing 300 g
- Apple 1 pc.
- Pear 1 pc.
- Kiwi 1 pc.
- Salt 1 pinch
- Pepper black ground 1 pinch
- Olive oil 2 tbsp. l.
- Step 1 For this salad, take the following ingredients: Peking cabbage, apple, pear, kiwi, carrots - for color and taste, salt, pepper, olive oil, lemon juice.
- Step 2 Pine cabbage shredded thin straws. Even a small piece of the head is usually giving a large volume because of the corrugated leaves.
- Step 3 Carrots three on a Korean grater with long straws.
- Step 4 Peking cabbage and carrots immediately connect and slightly salted. Stir and leave for a while cutting fruit.
- Step 5 Fruits need to be prepared quickly. Grush rubbed on a Korean grater, sprinkle with lemon juice, so as not to darken. I took a Chinese pear, but you can use any variety.
- Step 6 We also rub the apple and sprinkle with lemon juice too.
- Step 7 Kiwi cut with arbitrary pieces.
- Step 8 Connect all the ingredients, we have enough acid from lemon juice and kiwi, so it only remains to add olive oil and freshly ground pepper. For lovers of sweet and sour taste, you can add a pinch of sugar before refueling with oil.